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Mar 24, 2007 07:26 AM

What's your favorite Key Lime Pie recipe?

What's your favorite Key Lime Pie recipe? Got a hankering...

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  1. My new favorite recipe is for key lime bars, from CI - really delicious and a huge hit everywhere I take them.

    1. Bon Appetit had one that had a granola crust that was really good. I don't think it's on the but I can look for the issue if you'd like.

      3 Replies
      1. re: chowser

        I am so April I made three incredible key lime pies..same recipe..which is double the amount of eggs, condensed or evap milk and key lime juice....
        I cannot find it..I either printed it and threw it out and didn't save in my file or just didn't save the search anywhere on my history in computer.

        any ideas from anyone let me know..the hands down best.

        1. re: jbasile59

          I found the Bon Appetit recipe. It is a two layer key lime pie (not for traditionalists but if you want a good dessert, this is it). It uses 3 egg yolks in the base.

          1. re: jbasile59

            Could it have been "Key Lime Recipe from Chow by Max La Rivere-Hedrick?

        2. I like the one that Emeril does, and can be found at A lot of recipes are not tart enough, but his is...

          1. I lived in Key West and the best I have found is -

            Nellie & Joe's Key Lime Pie
            9" graham cracker pie crust
            14 oz. can of sweetened condensed milk
            3 egg yolks (whites not used)
            ½ cup Nellie & Joe's Key West Lime Juice
            Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

            10 Replies
            1. re: Suzie

              Mine's almost identical to Suzie's only it calls for 2/3 cup of Nellie & Joe's juice and adds 1 1/2 teaspoons freshly grated lime zest...pretty sure that I obtained this recipe from the NY Times, it's our stand-by here in Naples, FL. Recipe calls for a topping of freshly whipped cream but I believe that meringue is more authentic; at least, that's what I've read.

              1. re: Suzie

                Ditto - use fresh key lime juice if I can get it (although they're a pain to get the juice from, so it's usually the bottled stuff), and I top mine with a meringue from the egg whites not used in the pie.

                1. re: LindaWhit

                  Do you spread the meringue over the pie before baking for 15 minutes? Or do you prebake the pie, then spread on the meringue and brown it? Also, do you prebake the garham cracker crust? Planning on baking one tomorrow--thanks for the tips!

                  1. re: Marge

                    Marge - IIRC (haven't made one in awhile) I believe I put the meringue on the filling, and then bake. Re: pre-baking the pie crust - I just cannot remember! Hopefully someone else can chime in with their favorite method to help you out. My only suggestion would be to make sure you use key lime juice!

                    1. re: Marge

                      Mine ... I bake 15-20 depending on your oven, then I put the meringue on and cook at 400 for another 5 minutes till in browns but everyone has different methods. You can also broil but put the pie on the bottom, not too close, just takes a couple of minutes. Lots of ways to do that. To me the whipped topping is better to me. I enjoy the pie more than the topping...

                      1. re: Marge

                        if you toast a crumb crust, the flavor gets nutty and there's a definite crunch.
                        also, if you brush with egg white before baking, your crust will be sog-proof.

                        but others prefer loose crumbs. I like a tender crumb for a creamy pie. as always, your choice is just a question of personal preference.

                        Yes, cook filling & meringue at the same time, overbaking the custard will toughen the eggs.

                        I'm not a traditionalist: I enjoy a mousse-y Key Lime Pie; i.e., fold whipped cream/egg whites into the thickened milk-lime mixture. egg whites is old-fashioned, I think; it lets the lime really come through, but there's the issue of raw eggs. And cream is so luscious! then, I freeze the pie to get the filling to "stand proud". Some folks add gelatin but I don't like the texture.

                        1. re: meowzebub

                          For an absolute sog proof crust, we like Trader Joe's Old Fashioned Graham Cracker Cookies in the Tub. They pulveize quite well without turning into dust and are able to withstand even the wettest ingredients...


                    2. re: Suzie

                      THATS IT.

                      You can use other key lime juice, but you want a good one. Whipped cream is what I am used to. But this is perfect. There are other recipes, but this is a true FL recipe. Can't get much better. Below, some do add lime zest which is ok and meringue, I have read both which is more traditional. Meringue used to be but now whipped topping is more common. Either or

                      1. re: Suzie

                        I agree. The recipe is right on the back of the bottle of key lime pie. I have learned to use a raspberry sauce with it too. My recipe for the pie and the sauce is posted further down the thread.

                        1. re: Suzie

                          I started using 4 egg yolks for added volume and richness. If I have it available, I will use a little lime zest.

                          I like to garnish mine with raspberry sauce and whipped cream. The raspberry sauce takes it to a whole new level.

                          1. re: mels

                            I second this one. I've made it and everybody loved it (not a citrus person myself). If memory serves this is fairly easy.

                            1. re: KeriT

                              I third this one!! It's easy and everyone loves it...